1 tablespoon olive oil
1 medium onion diced
2 carrots chopped
3 stalk celery sliced
3 garlic cloves minced
1 jalapeno pepper deseeded and diced
3-4 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
2 cups whole milk
2 tablespoons all-purpose flour
2 20-ounce packages frozen creamed corn, thawed
1/2 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Heat bacon and olive oil in a Dutch oven set over medium heat. Add the onion, carrots, celery, garlic, jalapeño, and the chicken to the Dutch oven. Stirring frequently, cook until the chicken is lightly browned, about 10-15 minutes. Meanwhile, combine milk and flour in a small saucepan and cook, stirring constantly, until the mixture is lightly browned. Stir into the chowder along with the creamed corn, thyme, salt and pepper. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done and all of the vegetables are tender.